Onion-Rye Bread

Ingredients

• 0.3 ounce active yeast dry
• 1.3 cups bread flour divided
• 1 tablespoon caraway seeds 
• 1 large eggs 
• 0.5 cup milk 
• 0.8 cup onion minced
• 0.8 cup rye flour divided
• 1 teaspoon salt 
• 1 tablespoon sugar 
• 2 tablespoons vegetable oil divided
• 0.3 cup water 
• 1 teaspoon water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• mixing bowl
• wire rack
• wooden spoon

Directions

1. Saut onion in 1 tablespoon hot oil in a small skillet over medium-high heat 4 to 5 minutes or until golden. Set aside.
2. Combine remaining 1 tablespoon oil, milk, and 1/4 cup water in a saucepan; heat to 120 to 13
3. Stir together 3/4 cup bread flour, 1/4 cup rye flour, sugar, salt, and yeast in a large mixing bowl; make a well in center of mixture. Stir in milk mixture with a wooden spoon. Stir in remaining 1/2 cup rye flour, onion, and caraway seeds. Gradually stir in enough remaining bread flour to make a stiff dough.
4. Turn dough out onto a floured surface, and knead until smooth (about 8 minutes).
5. Place in a well-greased bowl, turning to grease top.
6. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
7. Punch dough down, and turn out onto a lightly floured surface; let stand 5 minutes. Shape into a loaf, and place in a greased 9- x 5-inch loafpan.
8. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Stir together egg and 1 teaspoon water; brush over loaf.
9. Bake at 375 for 30 minutes or until loaf sounds hollow when tapped.
10. Remove from pan immediately, and cool on a wire rack.